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Broccoli Pearl Crunch Salad Recipe

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★★★★★

4.5 from 94 reviews

This vibrant Broccoli Pearl Crunch Salad combines tender-crisp marinated broccoli with pearl couscous, sweet dried cranberries, savory salami, crunchy almonds, and a bright, tangy red wine vinaigrette. Tossed with grated parmesan, this salad offers a perfect balance of textures and flavors, ideal for a light lunch or a refreshing side dish.

Ingredients

Scale

Broccoli

  • 1 1/2 medium heads broccoli (about 4 cups chopped small, spoon-eating size)
  • 1 tbsp red wine vinegar
  • 1/4 tsp kosher salt

Couscous and Dried Fruit

  • 1 cup pearl couscous
  • 1/2 cup dried cranberries

Salami and Nuts

  • 1 tsp olive oil
  • 100g (3 oz) salami, chopped into 1×1.25cm pieces (or substitute with bacon)
  • 1/3 cup unsalted almonds, chopped into large pieces

Vegetables and Aromatics

  • 1 red onion, halved and finely sliced
  • 2 garlic cloves, finely minced (for cooking)
  • 1 garlic clove, finely minced (for dressing)
  • 1 tsp lemon zest (optional)

Dressing

  • 2 tbsp red wine vinegar
  • 1 tbsp honey (or substitute with maple syrup or 2 tsp sugar)
  • 3 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper

Finishing Touch

  • 1/4 cup+ finely grated parmesan cheese (crumbled feta can be used alternatively)

Instructions

  1. Make the Dressing: In a jar, shake together 2 tbsp red wine vinegar, 1 tbsp honey, 3 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1 garlic clove (finely minced), 1/4 tsp salt, 1/8 tsp black pepper, and optional lemon zest until emulsified and well combined.
  2. Chop the Broccoli: Slice broccoli florets into approximately 0.5 cm thick slices, then finely chop into small pieces no bigger than 1.5 cm suitable for spoon scooping, including the stems chopped smaller.
  3. Marinate Broccoli: Place 4 cups of chopped broccoli plus any small pieces into a bowl. Toss with 1 tbsp red wine vinegar, 1/4 tsp kosher salt, and 2 tbsp of the prepared dressing. Let it sit for 30 minutes to soften and mellow the raw edge.
  4. Cook Couscous and Cranberries: Bring a large saucepan of water to boil, add 1 cup pearl couscous and cook for 5 minutes. Add 1/2 cup dried cranberries in the last 30 seconds to plump them. Drain well and return couscous and cranberries to the pan. Toss with 2 tbsp dressing while still hot, then set aside for 10 minutes to cool and let flavors meld.
  5. Cook Salami, Almonds, Onion, and Garlic: Heat 1 tsp olive oil in a large non-stick pan over medium-high heat. Add chopped salami and cook for 1.5 minutes. Add almonds and sliced red onion and cook for 2 minutes more. Finally, add 2 garlic cloves minced and cook for 1 last minute until salami is golden and onions softened. Remove from heat and let cool for 10 minutes.
  6. Toss Salad: To the marinated broccoli, add the cooked couscous mixture and the salami mixture. Add any remaining dressing and toss everything thoroughly to combine.
  7. Serve: Transfer the salad to a serving bowl, sprinkle generously with finely grated parmesan cheese, and serve immediately.

Notes

  • Make sure broccoli is chopped finely for easy spoon scooping and better integration in the salad.
  • Red wine vinegar adds bright acidity both in the broccoli marinate and dressing.
  • Pearl couscous provides a chewy texture and contrasts nicely with crunchy almonds and fresh broccoli.
  • Salami can be substituted with bacon if preferred, adding a smoky depth.
  • Use unsalted almonds so seasoning control remains precise.
  • The dressing is shaken in a jar for easy emulsification, ensuring flavors blend smoothly.
  • Salami will brown but not crisp up fully; the focus is on flavor infusion rather than crispiness.
  • Optional lemon zest in dressing adds a fresh citrus note enhancing brightness.
  • Parmesan cheese adds a salty, nutty finishing touch; crumbled feta can be a good alternative.

Keywords: Broccoli salad, pearl couscous salad, salami salad, crunchy salad, healthy lunch, Mediterranean salad

Find it online: https://cookwithruby.com/broccoli-pearl-crunch-salad-recipe/